Asian inspired healthy salmon dish with a flavorful sweet teriyaki sauce. Want it extra spicy? Add red pepper flakes for an extra kick! Served over noodles make it a complete dinner.
I love experimenting with salmon. One of my favorite ways to enjoy it is on the grill. That smoky char and grill marks gives salmon a great flavor and look. But when grilling isn’t an option, using a cast iron to get an incredible sear is the next best way to prepare salmon. My cast iron has quickly become one of my favorite kitchen tools. There are endless possibilities one can use it for! I’ve made pizza, desserts, pasta dishes, and tacos all in my iron skillet. If you don’t own one, I highly suggest buying one! This is the one I recommend from Lodge.
- ½ cup low-sodium soy sauce
- 6 tablespoons orange juice
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon ground ginger
- 1 lb salmon
- ½ box of rice noodles
- 1 tablespoon cornstarch
- ½ cup chopped carrots
- ½ cup frozen edamame
- 2 tablespoons olive oil
- Crushed cashew nuts (optional)
- Red pepper flakes (optional)
- Preheat oven to 400 degrees.
- Mix first five ingredients in a large bowl, stir together. Place salmon in bowl, cover, and let marinate for 20 minutes in the fridge. Save marinade.
- Heat olive oil in cast iron skillet. When hot, sear salmon skin side up for 2-3 minutes, flip over and bake in preheated oven 5-7 minutes or until flaky (depends how thick your salmon piece is). During last 3 minutes, add carrots and edamame to cast iron.
- Meanwhile, cook pasta according to package directions.
- In small sauce pan, pour the reserved marinade and bring to a boil. Once boiling, add cornstarch and simmer until sauce thickens, stirring frequently.
- Once salmon is done cooking, transfer to a plate. Add noodles and sauce to cast iron, stir together.
Pin for later
[This post contains affiliate links, which means if you click on the link and make a purchase, I’ll receive a small commission. Thank you for supporting Meg’s Meal Planning]